First timer looking for suggestions

First timer for everything, dough, making pizza and Kamado. I’ve been using a Webber for around a year and just added a Kamado to my set up so thought why not try pizza since the family loves it!

I got a basic idea from some YouTube videos on the cooking side and used LLM for the dough and sauce/ toppings. I believe it was based on 65% hydration and I’m not entirely sure what that is….yet!

Ingredients – Allinsons strong bread flour 600g, warm water 390g, Salt 15g Allinsons packet yeast 3g, dash of olive oil. (Looking back the instructions didn’t say warm water so I’m not sure why I did that, maybe see it somewhere else!)

Dough

– I added the yeast and salt to the flour, then added the warm water and mixed by hand. I don’t have any equipment for this yet and I struggle at this stage it was very tacky and my hands were covered in dough. I put the mixture back in the bowl and let it rest for 15 minutes. Second time round got a bit better and I found stretch and fold method easier to manage the dough. Another cover and rest this time 20 minutes followed by stretch and fold and I was happy to leave it there so back in the bowl and covered for 2 hours. It wasn’t far of doubling in this time, I then divided into 4 (I was aiming for 4×12 inch pizza’s) and placed them individually in glass airtight storage containers with a little oil, then rested overnight in the fridge. I removed from the fridge around midday with the aim to cook at 3pm. Crunch time, Kamado was ready at 325c (620f) I didn’t want to go too hot and let the temperature get away from me. I laid out the dough ball onto the countertop with some fine flour, worked from the middle out using my fingertips, after going all the way round I stretched it gently on the back of my hand letting gravity do the work and got it somewhere near finishing size. Added tomato sauce, mozzarella and pepperoni, after a mini panic attack managed to get it onto the pizza peel and onto the pizza stone. Opened the lid probably too many times but was paranoid about the bottom burning (which was actually fine in the end) total cook time around 5 minutes 30 seconds. I understand there’s a lot Involved in making pizza, I just want to focus on dialling in a respectable dough first, so any suggestions and tips regarding this would be great.

My thoughts, not sure if I left the middle too thick. Also maybe could have let it ride a little longer perhaps. Tasted great and very please with my first attempt, family loved it also which was a nice bonus. Thanks

TLDR – First time making pizza dough and cooking on Kamado, please help with improving, especially making the dough.